Baynchaiv Crepes from Sekong by Night
92: Baynchaiv Crepes from Sekong by Night
When we heard a Cambodian restaurant had opened in Phoenix, we knew exactly whom to invite to lunch -- Kathleen Vanesian, a statuesque blonde who's taken most parts of Asia by storm in her whirlwind travels over the last several decades. Indeed, Vanesian (who later penned New Times' review of Sekong by Night) knew just what to order at the new restaurant, starting with baynchaiv crepes.
We were not disappointed. And neither was Vanesian, who tends to be one picky eater.
As she put it in her review:
Two hefty crêpes to an order, baynchaiv are made from a rice flour and turmeric batter (thus the bright yellow tinge), cooked until lacy, then folded over a filling of crunchy bean sprouts, shrimp, ground pork with a sweet and sour sauce, and onions. Roll up a slab of the crêpe inside a fresh lettuce leaf after adding some cilantro and cucumber slices, and dip the whole thing in the mild fish sauce that comes on the side.
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